One-Pot Loaded Three-Bean Turkey Chili
with Cheddar Cheese, Sour Cream & Pickled Jalapeño
- Milk
For a satisfying bowl of chili, look no further. Packed with turkey and a blend of three beans (black, kidney, and pinto), this dish is a little spicy, a little smoky, and super savory. The best part? Toppings, of course! Finish each bowl with cheddar cheese, sour cream, scallions, and quick-pickled jalapeños for the ultimate bite.
Ingredients
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Tomato Paste
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Jalapeño
1 unit
Three-Bean Blend
1 unit
Lime
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Thinly slice half the jalapeño into rounds; mince remaining jalapeño. (TIP: Remove ribs and seeds for less heat.) Quarter lime. Halve, peel, and finely dice onion. Dice green pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
-
In a small microwave-safe bowl, combine jalapeño rounds, ¼ tsp sugar, juice from half the lime, and a pinch of salt (½ tsp sugar and a big pinch of salt for 4 servings). Microwave 30 seconds. Set aside to pickle, stirring occasionally.
-
Heat a large drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion, green pepper, scallion whites, and minced jalapeño; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes.
-
Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
-
Stir in tomato paste until darkened in color, 30-60 seconds.
-
Stir in beans and their liquid, stock concentrates, ½ cup water (1 cup for 4 servings), salt, and pepper. Bring to a simmer and cook uncovered, stirring occasionally, until thickened, 8-10 minutes.
-
Turn off heat. Taste and season with salt and pepper.
-
Divide chili between bowls. Top with cheddar, sour cream, scallion greens, and as much pickled jalapeño (draining first) as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pickled jalapeños were a standout touch, and the smoky spice blend gave the chili a rich, warming depth. Some found the overall flavor mild or too sweet, and a few felt it needed more tomato base to taste like a classic chili 🍲.
- Ease of prep: This is a genuinely easy one-pot meal — chop, brown, and simmer, with minimal cleanup.
- Suggestions: Add a can of diced tomatoes and extra chili powder or cumin to deepen the flavor; a splash of beer or a squeeze of extra lime also works well. Pickle the entire jalapeño instead of just half for a more pronounced topping.
- Leftovers: This chili keeps and reheats beautifully — several reviewers said it tasted even better the next day.
- Spice level: The jalapeño can make this quite spicy for some; remove the seeds and ribs, or skip the minced jalapeño in the chili, to dial back the heat.
Reviews from our home cooks
This is my son's favorite meal!! He loved loved loved this!! It's actually very similar to me regular chili i make, with a few variations and in my son's opinion even better lol!! It is a very good chili, husband loved it well! And I had fun making it, and pickling jalapeños too which I've never done before so that was fun!! My son loved the spiciness!!
Easy to make, one pot meal. I didn't pickle the jalapeno and also i wish every recipe didn't include scallions!
The pickled jalapeños were a nice touch! I've never put bell pepper in my chili either but it was awesome. Great meal, super easy.
Overall a great chili recipe! Way too spicy in my opinion, but I will order it again if it pops up on the menu and just exclude the jalapeño. I was able to tone down the spiciness level by serving it with crackers and extra sour cream.
Had a difficult time determining which was the long green pepper and which was the jalapeno pepper but eventually figured it out. Turkey was bomb in this recipe, almost tasted like a beef chili but healthier.
Loved this chili, super fast and easy meal. I did add chili powder for taste and I would like another can of beans, but very pleased with how this turned out!
Delicious even though I missed the "mince HALF the jalapeño" and added it all to the pot. Thankfully I had a jar of pickled jalapeños on hand to save the day.
Love me some chili. Also, first time trying with the ground turkey and it was good. I think I enjoyed it better the second day. Everything was good with this recipe. I was just expecting a home cooked chili and I think the Tex mex seasoning thru off what I'm used to. Still good tho. I added raw onions too bc I love that and crackers in chili.
I have a crockpot chili recipe that I have loved for years, but this recipe is SUPER easy and delicious. Will be ordering this again!
Surprisingly, this tastes pretty good. I added 2 cloves fresh garlic bc... who makes chili without garlic?! I'm surprised it tastes good bc it has no tomato sauce, but this should fare better with heartburn prone people.
